The Basics of Nutrition

Vocabulary flashcards based on the Basics of Nutrition lecture notes covering essential terminology, nutrient classes, calorie values, dietary concepts, and nutrition principles.

Nutrition

The scientific study of nutrients and how the body uses them.

Nutrients

Chemicals the body uses for normal body functions, including growth, maintenance, and repair.

Diet

An individual's usual pattern of food sources.

Chemistry

The study of matter.

Matter

Anything that takes up space and has mass or weight.

Metabolism

All chemical reactions in the body, including building up and breaking down processes.

Carbohydrates

A class of nutrients that serves as a source of short term energy.

Lipids

A class of nutrients that functions primarily for the storage of energy.

Proteins

A class of nutrients that serve as structural components, enzymes, and antibodies.

Vitamins

A class of organic nutrients that function to regulate body processes.

Minerals

A class of inorganic nutrients that function to regulate body processes.

Water

A nutrient that helps with fluid balance, elimination of wastes, and transport of substances.

Essential Nutrients

Nutrients not synthesized by the body or not produced in sufficient quantities, which must be ingested to prevent deficiency disease.

Nonnutrients

Substances in food that are not classified as nutrients.

Phytochemicals

Important nonnutrients found in plants that function as antioxidants, stimulants, and pain relievers (e.g., beta-carotene, organosulfides, alkaloids).

Dietary Supplements

Products containing vitamins, minerals, herbs, or other plant products that supplement the diet by increasing total intake.

Risk Factors

Personal characteristics that increase the chances of developing a chronic disease, such as genetics, age, environmental conditions, and lifestyle.

Calorie (kcal)

A unit for measuring food energy. Carbohydrates yield $4\,\text{kcal/g}$, proteins yield $4\,\text{kcal/g}$, fats yield $9\,\text{kcal/g}$, and pure alcohol yields $7\,\text{kcal/g}$.

Macronutrients

Nutrients needed in big amounts (grams) that supply energy to the body, including carbohydrates, fats, and proteins (excluding water).

Micronutrients

Nutrients needed in tiny amounts (milligrams and micrograms) that do not supply energy, including vitamins and minerals.

Nutrient Dense Foods

Foods containing higher amounts of fiber, protein, vitamins, and minerals relative to their fat and added sugar content.

Empty-Calorie Foods

Foods that contribute a large portion of energy from solid fat, added sugar, or alcohol.

Energy Dense Foods

Foods that contain a high amount of energy relative to the food's weight.

Moderation

Obtaining adequate amounts of nutrients while balancing calorie intake with calorie expenditure.

Physiological Dose

The amount of a nutrient that is within the range of safe intake and allows for optimal body function.

Megadose

An amount of a vitamin or mineral that is at least $10 \times$ the recommended amount, which can produce toxic side effects.

Malnutrition

A state of health that includes both undernutrition and overnutrition.

Overnutrition

A state of nutritionally rich diets characterized by obesity, which is more common in the U.S. than undernutrition.

Undernutrition

A state of nutritionally poor diet caused by lack of knowledge, limited finances, restricted food access, eating disorders, addictions, or medical problems.